Ginataan Pancit Canton Noodles with Miso and Pink Peppercorns

INGREDIENTS

• Salt
• 1 tablespoon pink peppercorns
• 1 medium lemon
• 5 cloves garlic
• 1 (1 1/2-inch) piece ginger
• 16 ounces fresh lo mein noodles, such as Twin Marquis
• 3 tablespoons vegetable oil
• 1 (about 13-ounce) can full-fat coconut milk
• 3 tablespoons white miso paste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Meanwhile, coarsely crush 1 tablespoon pink peppercorns. Squeeze the juice from 1/2 medium lemon until you have 1 tablespoon juice, then cut the remaining 1/2 lemon into wedges for serving. Mince 5 garlic cloves (scant 2 tablespoons). Peel and mince 1 (1 1/2-inch) piece ginger until you have 1 tablespoon.
2. Add 16 ounces lo mein noodles to the boiling water and cook until tender or according to package directions. Reserve 1/3 cup of the noodle water, then drain the noodles.
3. Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat until shimmering. Add half of the peppercorns and all of the garlic and ginger. Cook, stirring often, until fragrant, 2 to 3 minutes.
4. Add 1 can coconut milk and 3 tablespoons white miso paste, and whisk until the miso is completely dissolved. Bring to a simmer. Reduce the heat to low and simmer until the sauce thickens slightly, about 2 minutes.
5. Add the noodles and toss until completely coated in sauce. If the sauce is too thick, add in the reserved noodle water a tablespoon at a time to thin out. Taste and season with salt as needed. Transfer to a bowl and sprinkle with the remaining pink peppercorns. Serve with the lemon wedges.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.